United States / Snacks
Buffalo wings
Unbreaded wings in a sauce of hot pepper sauce and butter. Salt draws the moisture out before baking.
Ingredients
- Chicken wings, split at the joint1.2 kg
- Baking powder1 tbsp
- Hot pepper sauce150 ml
- Butter80 g
- White vinegar1 tbsp
- Garlic powder1 tsp
- Celery sticksto taste
- Blue cheese dipto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dry the wings with kitchen paper, salt them and leave them uncovered on a rack in the fridge for at least four hours, better overnight.
Dust with the baking powder and toss so the coating is thin and even. Too much leaves a soapy taste.
Spread them on a rack over a tray and bake at 120 °C for twenty minutes: the fat renders out.
Raise the oven to 220 °C and bake another twenty-five minutes, to a deep gold and a crisp.
Melt the butter, take it off the heat and whisk in the pepper sauce, vinegar and garlic powder to an even emulsion.
Toss the hot wings with the sauce in a bowl and serve immediately with celery and blue cheese dip.
